x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Gordon's Great Escape Southeast Asia: 100 of My Favourite Southeast Asian Recipes by Gordon Ramsay

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Crispy chicken lettuce cups

    • sarahj22 on March 23, 2018

      I made this on a weeknight and it was a bit more effort than I would've liked. The salad and dressing are simple to put together, but breading the chicken and frying it in batches was a slight faff. That said, the result was delicious and I think I was just being grumpy as it didn't take too long overall. It's zingy and fresh-tasting with a good chilli kick, and the fried chicken makes it feel quite comforting too. We omitted the Thai basil and rice powder. It supposedly serves four but this seems to be as a starter or light lunch. We had it for dinner with no accompaniments and it gave us two generous portions, though we didn't use all of the baby gem and had some leftover chicken to use for lunches.

  • Stir-fried water spinach with garlic, fish sauce and lime

    • AgusiaH on December 07, 2014

      I made it with water spinach and broccoli and added a little bit less of lime juice. Very nice flavours.

  • Char siew pork

    • TigClarke on September 15, 2013

      Used my sous vide to cook the pork belly for 18 hours. It was perfectly cooked and very tender but I was slightly disappointed that very little of the fat rendered down, so the finished dish took on that slightly jelly-like texture rather than a crispy/melt in the mouth one. Having said that, the flavours were absolutely delicious and I would definitely make again. Skip the part where you fry the belly skin side down first - The marinade just slides off and creates too much moisture in the pan. A bit longer in a hot oven is all that is needed for a delicious, charred and sticky crust. You won't get a 'crackling' as such on this though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0007384513
  • ISBN 13 9780007384518
  • Published Aug 29 2013
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers Ltd


Other cookbooks by this author